Melinda’s Pea Soup
Print Recipe
Melinda’s Pea Soup
Print Recipe
Recipe Notes

6 strips bacon, crumbled
3 Tbsp Olive Gourmet Herbs de Provence EVOO
1/2 of small sweet onion, chopped finely
1 small to med sweet potato, cut into 1" chunks and parboiled
1 lb dried split peas, soaked for several hours or overnight
1 C. milk
1 C. chicken broth (or more, to your preference)
salt & pepper to taste
croutons for garnish

Fry bacon and onion. Drain, reserving about a tablespoon of the bacon drippings.

Place drained and rinsed peas into large soup pot and add about  4 c. water.

Cook peas until tender. Remove about half the peas and mash. Return to the pot.

Add milk and chicken stock until desired consistency. Add bacon/onion mixture, EVOO and the sweet potatoes.

Simmer several minutes, stirring frequently.

Serve with croutons sprinkled on top.

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